In a bowl, mix cream cheese, pudding, and milk.

Add strawberries and mix well to incorporate.

Pour into silicone molds to form either little bites or ice cream pops.

Freeze for one hour.

Line a baking sheet with Gefen Parchment Paper.

Melt white chocolate until smooth.

For bites: dip ice cream into white chocolate, lay on baking sheet, and sprinkle with graham cracker crumbs. For pops: dip half of each pop diagonally into chocolate and then into crumbs.

Freeze until solid, then transfer to an airtight container.